Chilled Cucumber and Sesame Soup with Trio of Noodles

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I made this dish to share with our housemates before we left Australia. I can’t believe that was only a week ago. Feels like so much longer. My mind and body still don’t quite know where we are and if it wasn’t for the fantastic company I’ve been keeping, I’m not sure how I would be feeling! I realised today that I left my full time job over nine months ago and have not slept in the same place for more than a couple of weeks since then. Blows me away a little bit!!

This dish is so nourishing, moorish, cleansing and just downright good. We ate it as an entree on a hot night in Darwin. Having a chilled soup still seems like a good idea to me, being in a warm climate, but, if you’re somewhere where it’s starting to get a bit cool, it would be just as delicious served warm. You could add tofu or chicken to this if you liked, I think that would also be yum! You could also use whatever noodles you like, I just used what I had on hand, which was a delicious combination! I love the difference in textures.

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IMG_3677_2Recipe

Serves 6

Ingredients

4 Lebanese cucumbers, finely sliced

1/2 tsp salt

1/3 cup tahini

3 cups vegetable stock

4 tbs white miso paste

2 tsp raw sugar

1 long red chilli, finely sliced

4cm pice of ginger, grated

1 clove garlic, grated

100g vermicelli

250g hokkien noodles

250g thick soba noodles

A handful each of coriander leaves and mint leaves

Toasted sesame seeds and roasted peanuts, to garnish

Method

Combine the sliced cucumber in a large bowl with the 1/2 tsp salt. Stir to combine and allow to sit for 30mins.

After 30mins, using your hands, squeeze the liquid from the cucumbers, as much as you can. But don’t discard the liquid. Set the cucumber aside.

Combine the cucumber liquid with the tahini, stock, miso, sugar, chilli, ginger, and garlic and whisk to combine. Taste for seasoning and add a little salt if necessary. Place in the fridge for 1 hour.

Before serving, cook your noodles according to the packet directions. Run them under cold water once they are cooked, to cool, and stop the cooking process.

Divide the noodles between the serving bowls and pour over the cold soup. Top with the cucumber, herbs, sesame seeds and peanuts.

Enjoy!

 

 

 

 

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